Broil the eggplants or grill on griddle, turning frequently, until charred all over and very soft, about 15-20 minutes. Place in drainer tray. Let stand until cool enough to handle. Carefully remove skin and put the eggplant pulp in a strainer. Coarsely purée or chop the eggplant. Warm the oil over low heat in a small sauté ' pan. Add the garlic and cook a minute or two. Add to the eggplant pulp; stir in the yogurt, herbs, and jalapenos and then season with salt and pepper. Sprinkle with chopped walnuts and parsley. Walnuts can be folded into the purée instead of used as a garnish. Adjust seasoning with lemon juice if yogurt isn't tart enough. Serve with warm pita bread.

Comments:

I grilled my eggplant on a panini machine and left the slices whole with the skin on. While it was still warm I stirred it into plain non-fat yoghurt and added chopped fresh garlic and ground toasted walnuts.Joanne, Sacramento,CA